Humble Pie: Amazon.co.uk: Gordon Ramsay: 9780007229673: Books Gordon Ramsay Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. Apple To get the free app, enter your mobile phone number. or Don't have a Kindle? Get your Kindle here , or download a FREE Kindle Reading App . Product details Publisher: HarperCollins Entertainment; First Edition, First Impression edition (2 Oct. 2006) Language: English Product Dimensions: 3.2 x 15.9 x 23.5 cm Average Customer Review: Review ‘The essential autobiography for foodies.’ Olive ‘A mesmerising tale. It reads like a conversation and exudes personality. Ramsay finds it hard to dodge the f-word, but despite the defensiveness that comes accross, the book is an inspiration.’ Irish Examiner From the Back Cover "When I think about myself, I still see a little boy who is desperate to escape, and desperate to please.

The fact that I've long since escaped, and long since been pleasing people, has little or no impact. I just keep going, moving as far away from where I began as possible." By Batsinthebelfry on 2 Oct. 2006 Format: Hardcover I read this book from cover to cover in an evening and an afternoon. Within the first few pages I was sucked into the life of celebrity chef Gordon Ramsay. Not pleasant at times but I was hardly expecting this to be a soothing book for bed time. All I have ever know of this man is what has been portrayed in the tabloids, glossy mags and on TV. A seemingly arrogant, mouthy, bully? Wrong, in Humble Pie we get a glimpse of the other side of Ramsay and how he got to where he is today through hard work and determination. Well written and with touches of humour as well as the sadness, sweat and tears. I really enjoyed this book. Honestly written and nothing fancy to make it more amusing, he tells it as it is. From the dark days of childhood to the fascinating life he has built for himself on his own merits...the kid from the council estate on free school meals...

I won't say rush out and read this book because I know it won't be everyones cup of tea, what I will say is speaking for myself and in my view this is one book I will remember long after it's been put away on the bookshelf. Excellent. Humble Pie : Gordon Ramsay : 9780007270965 Try AbeBooks Description Everyone thinks they know the real Gordon Ramsay: rude, loud, driven, stubborn. But this is his real story...In this fast-paced, bite-sized edition of his bestselling autobiography Ramsay tells the real story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction, his failed first career as a footballer, his fanatical pursuit of gastronomic perfection and his TV persona - all the things that have made him the celebrated culinary talent and media powerhouse that he is today.

Gordon talks frankly about: * his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings * his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later * his brother's heroin addiction. * Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants. * kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style. * and how he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

show more Product details 127 x 193.04 x 7.62mm | 22.68g Publication date 10 b/w, 40 col plates (24pp) ISBN10 Gordon Ramsay Biography : Biography Chef Gordon Ramsay BIOGRAPHY "Everything I do has to be perfect, everything I cook has to be delicious! So, yeah, sometimes I freak out to people when they don't do the best they can." Although born in Scotland Gordon Ramsay did most of his growing up in England and if you read his autobiography, Humble Pie, you will find it was not a happy childhood and he wasn't particularly interested in cooking! In fact it was football that was his passion. Spotted playing football for Oxford United in an FA youth club match by a Glasgow Rangers scout he was, after completing trials, signed by the club as a professional footballer. But after suffering a serious injury that left him unable to regain full fitness he was released from the club. Not having got enough O levels at school left him with limited options so with no great ambition he enrolled at catering college.

His first experiences of a professional kitchen came from a couple of weekend jobs - first as a washer up in an Indian restaurant and then washing up in a Banbury hotel. This was when his interest in becoming a chef started. "I was in the kitchen, listening to all the noise, and I was fascinated. I couldn't believe the way people were shouting at each other. I was working like a f . . . ing donkey, but the time used to fly by. I was enraptured." Contrary to public perception it wasn't straight into top restaurants working with famous chefs! On leaving college he first worked as a commis chef at the Roxburgh House Hotel with its pink dining room. After six months he left for a small Oxfordshire country pub where, as an inexperienced chef, he was in full charge of the kitchen . . . perhaps the taster for later ambitions. After a hurried departure, by his own admission through his own transgressions, he moved to work in London. © Dave Pullig After short spells at the Mayfair Hotel and then Maxine de Paris, Ramsay joined Marco Pierre White in the early days of Harvey's in Wandsworth where he worked from 1989 to 1991.

After a couple of years he moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon. Here he was able to enhance his expertise in classic French cooking. Exhausted after three years of working in France, where he started at the bottom of the pile again, it was time for a break so Ramsay signed up as personal chef on the private yacht of an Australian TV mogul. A year later he was back in London as chef of the newly opened Aubergine, on the former site of La Tante Claire, in Chelsea. Aubergine proved a huge success and was awarded Michelin stars in 1995 and 1997. In 1998 Ramsay fell out with Aubergine's backers and left to establish Gordon Ramsay Restaurant, the same year as he published his first book 'Passion for Flavour', followed a year later in 1999 by the publication of his second book 'Passion for Seafood'. On 19 January 2001, Gordon Ramsay Restaurant gained its third Michelin star.

In the same year, it was voted 'Top Restaurant in UK' by the London Zagat survey and named 'Best Fine Dining Restaurant' in the Harden's guide. In 2002 and 2003 it was named as one of the five best restaurants in the world in a poll run by Restaurant Magazine. Ramsay's first taste of TV exposure was on Channel Four's controversial 'Boiling Point', a forerunner to 'Hell's Kitchen' which made him a household name. A third book, 'Chef for all Seasons', was shortly followed by 'Beyond Boiling Point' a sequel to Channel 4's original documentary. In 1999 with his protégé Marcus Wareing he opened Petrus, in St James's. Within seven months it had won a Michelin star. On one memorable occasion six City brokers splashed out on a good lunch at Petrus, notching up a bill of £44,000. Ramsay is said to have thrown the food in for free when the customers ordered their first bottle of Chateau Petrus at the astonishing sum of £12,300.

In 2001 he opened Gordon Ramsay at Claridges, which gained a Michelin star in 2003. In 2002 Gordon Ramsay Holdings Limited took over the food and drink operation at The Connaught Hotel, a member of the Savoy Group. In 2004 'Menu' at The Connaught won its first Michelin star. Also in 2003, Gordon Ramsay Holdings opened The Savoy Grill, which achieved its first Michelin star. The opening of Boxwood Café at The Berkeley alongside the new Michelin star Pétrus, which had moved from St James's, followed this. Finally, Banquette launched at The Savoy in December 2003. © Dave Pullig In May 2004, Ramsay headed the series "Ramsay's Kitchen Nightmares," a series of four one hour programs where Ramsay attempted to rescue restaurants around Britain in need of immediate assistance. The series was launched simultaneously with Ramsay's recipe book "Gordon Ramsay Kitchen Heaven". This was followed by ITV's "Hell's Kitchen," where Ramsay was given two weeks to train celebrities into Michelin-star chefs.

During the programmes he gave a variety of micro-celebrities a memorable tongue-lashing, notably former Conservative MP Edwina Curry and Coronation Street actress Amanda Barrie who was actually moved to hit him after provocation. Ramsey branded the celebrity chefs a 'bunch of whingers' and complained to the press that most of the stars "hadn't done a day's work in their lives". Ramsay has also enjoyed huge success in America with the television show Hell's Kitchen USA. The American public love him and in 2006 expanded the Ramsay empire to America and has opened his restaurant in New York. His most recent TV series, launched in 2005, is the F-Word. Each series has focused on growing your own food. The first series was Christmas dinner, which included raising his own turkeys, the second series of The F-Word was pigs and in the most recent series it was lambs that had been selected from a farm in North Wales. Another part of the programme is where a guest cooks a dish of their own, in competition with Ramsay.

Blindfolded diners judge the dishes and, if the guest wins (as they did on several occasions), their dish is served at Ramsay's restaurant. F-WORD In one notable show Sir Cliff Richard was invited to take part in a blind tasting on The F Word when he was asked to sample a glass of wine without being told it was from his own vineyard. The first one Sir Cliff thought was "amazing". Ramsay said. "Of course it was, it was a £400 bottle." But the second went down rather less well. Sir Cliff said, "That's rubbish. I wouldn't pay for that, it's tainted, it's insipid. It tastes like vinaigrette. I'd never buy that." For Ramsay, who likes nothing more than exposing posers who claim to know about food and wine, it was music to his ears. Allegedly Sir Cliff lent over and beckoned towards Ramsay with his finger and said, "Young man, go f*** yourself." Even Gordon Ramsay, the great exponent of the F word appeared stunned to hear it from the lips of a clean-living Christian knight of the realm whose idea of controversy is singing to the crowds at Wimbledon.

In July 2006, Channel 4 announced that it had re-signed Ramsay to an exclusive four-year deal at the network, running until July 2011, so there is plenty more TV to come.

United Kingdom Restaurants Restaurant Gordon Ramsay at Royal Hospital Road (three Michelin stars), Mark Askew (executive chef) Pétrus at the Berkeley Hotel (two Michelin stars), Marcus Wareing (executive chef) Gordon Ramsay at Claridge's (one Michelin star), Mark Sargeant (executive chef) Angela Hartnett at The Connaught (one Michelin star), Angela Hartnett (executive chef) The Savoy Grill (one Michelin star), Marcus Wareing (chef patron) Banquette at the Savoy Grill, Marcus Wareing (chef patron) The Boxwood Café at the Berkeley Hotel, Stuart Gillies (executive chef) Maze, Jason Atherton (executive chef) La Noisette (one Michelin star), Bjorn van der Horst (chef patron) Gordon Ramsay at London Heathrow Airport Terminal 5 (opening 2008) International Restaurants Gordon Ramsay at The London, New York, Josh Emett (chef de cuisine) Verre at the Hilton Dubai Creek, Dubai Gordon Ramsay at Conrad Tokyo, Tokyo, Andy Cook Cerise by Gordon Ramsay, Tokyo Cielo by Angela Hartnett, Florida Gordon Ramsay at The London, West Hollywood (

opening 2008) Pubs The Warrington (opening late 2007) BOOKS Humble Pie And what of the future?

"With regards to Michelin stars: Alain Ducasse has got three sets of three-starred restaurants, in New York, Monaco and Paris. So it's definitely possible. That's my goal." If you want to know more then the autobiography Humble Pie is a great read. Photographs courtesy of Dave Pullig - taken at Taste of London 2006 To see Dave Pulli's range of photographs < click here > To order a copy of Humble Pie < click here > This is a short biography and if you want more information you can visit Gordon Ramsay's website where you will find contact details: Humble Pie: Amazon.co.uk: Gordon Ramsay: 8601300016658: Books Gordon Ramsay Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. Apple To get the free app, enter your mobile phone number. or Don't have a Kindle? Get your Kindle here , or download a FREE Kindle Reading App .

Product details Publisher: Harper; New Ed edition (1 May 2007) Language: English Product Dimensions: 13 x 2.6 x 19.7 cm Average Customer Review: Product Description Review ‘Gordon Ramsay’s Humble Pie – so exuberantly angry boastful, cliche-ridden, expletive-laden and touchingly sincere that I can’t believe that a single sentence has been written by anyone but the failed footballer, great cook, telly star and businessman himself. He’s the genuine bollocks, as he’s so fond of saying, and this is the tale of his personal class struggle.’ – The Observer 'Inspirational stuff.' Heat ‘I cannot recommend strongly enough that every BII member reads it. It's so refreshing and energising – and oddly the fact that every fifth word begins with 'F' adds to its charm, its passion and its delight…The book is an inspiration. Anybody running any kind of business will benefit from reading this.’ BII Business magazine From the Back Cover "When I think about myself, I still see a little boy who is desperate to escape, and desperate to please.

The fact that I've long since escaped, and long since been pleasing people, has little or no impact. I just keep going, moving as far away from where I began as possible." --This text refers to an out of print or unavailable edition of this title. By Batsinthebelfry on 2 Oct. 2006 Format: Hardcover I read this book from cover to cover in an evening and an afternoon. Within the first few pages I was sucked into the life of celebrity chef Gordon Ramsay. Not pleasant at times but I was hardly expecting this to be a soothing book for bed time. All I have ever know of this man is what has been portrayed in the tabloids, glossy mags and on TV. A seemingly arrogant, mouthy, bully? Wrong, in Humble Pie we get a glimpse of the other side of Ramsay and how he got to where he is today through hard work and determination. Well written and with touches of humour as well as the sadness, sweat and tears. I really enjoyed this book. Honestly written and nothing fancy to make it more amusing, he tells it as it is.

From the dark days of childhood to the fascinating life he has built for himself on his own merits...the kid from the council estate on free school meals... I won't say rush out and read this book because I know it won't be everyones cup of tea, what I will say is speaking for myself and in my view this is one book I will remember long after it's been put away on the bookshelf. Excellent. Humble Pie | Craft Guild of Chefs Craft Guild of Chefs ≈ Leave a comment I’ve just finished the first chapter of Gordon Ramsay’s autobiography, Humble Pie. It makes for pretty sobering reading and casts light upon the upbringing that made Ramsay so determined to make a success of his life. Right from the book’s introduction, Gordon takes off the brash, aggressive mask he wears on TV and in the glossies: “My life, like most people’s, is about keeping the wolf from the door. It’s about hard work. It’s about success. Beyond that, though, something else is at play. Is it fear? Maybe.

I’m as driven as any man you’ll ever meet …When I think about myself, I still see a little boy who is desperate to escape, and anxious to please. Where am I trying to get to? I wonder … Work is who I am, who I want to be. I sometimes think that if I were to stop, I’d cease to exist.” Chapter one focuses on Gordon’s father, a pipe-dreaming, part-time country and western-singing chancer, philanderer and wife-beater. As Ramsay senior lugged his family from town to town, up and down the country, to avoid arrest or to seek employment, Gordon’s feelings for him “hardened into hatred”. Yet the chef is disarmingly honest about the confusion of emotions he felt upon meeting his father many years later, an old, broke and broken man; and then upon hearing of his death soon afterwards. It’s very revealing that Gordon sped straight back to his London restaurant, Aubergine, after his father’s funeral.

For so many chefs, the kitchen seems to offer safe haven from the outside world: “I was there, on the pass, working as hard as ever, trying not to think … I don’t think I’ve ever needed my kitchen so much in all my life”. Interesting trivial fact: Gordon’s father had dreams of turning his family into a country version of the Osmonds, but Gordon refused to get involved. I’ll let you know what I think of the rest of the book once I’ve finished it. Humble Pie: Amazon.it: Gordon Ramsay, Kati Nicholl: Libri in altre lingue Libri in altre lingue Venduto da historybookshop (uk) Condizione: Usato: Come nuovo Commento: Schnell aus Grobritannien Lagerhalle, in der Regel ausgelst, sptestens am nchsten Werktag.Unread, very minor shelf wear. Aggiungi al carrello Passa al retro Passa al fronte Ascolta Riproduzione in corso... In pausa Stai ascoltando un campione dell'edizione audio udibile.

Humble Pie (Inglese) CD audio – Ridotto, Audiolibro, CD di CD audio, Ridotto, Audiolibro, CD "Ti preghiamo di riprovare" Descrizione prodotto L'autore Gordon Ramsay has launched a string of internationally celebrated restaurants in London with ten Michelin stars between them, and has restaurants in Dubai, Tokyo, New York and Florida, with more planned. The author of numerous bestselling cookery books and two autobiographies, Humble Pie and Playing with Fire, Gordon is one of the biggest television personalities in the UK with his hit shows, Ramsay's Kitchen Nightmares, Hell's Kitchen and The F Word. He was awarded an OBE in 2006. Non Ã¨ necessario possedere un dispositivo Kindle. Scarica una delle app Kindle gratuite per iniziare a leggere i libri Kindle sul tuo smartphone, tablet e computer. Apple Per scaricare una app gratuita, inserisci il numero di cellulare. oppure Non hai un Kindle? Scopri Kindle , oppure scarica l'applicazione di lettura Kindle GRATUITA.

Dettagli prodotto Editore: HarperCollins; Abridged edition edizione (16 ottobre 2006) Lingua: Inglese Peso di spedizione: 181 g Media recensioni: › Visualizza le recensioni clienti... Garanzia e recesso: Se vuoi restituire un prodotto entro 30 giorni dal ricevimento perchÃ© hai cambiato idea, consulta la nostra pagina d'aiuto sul Diritto di Recesso . Se hai ricevuto un prodotto difettoso o danneggiato consulta la nostra pagina d'aiuto sulla Garanzia Legale . Per informazioni specifiche sugli acquisti effettuati su Marketplace consulta… Maggiori informazioni la nostra pagina d'aiuto su Resi e rimborsi per articoli Marketplace . Desideri aggiornare le informazioni del prodotto o lasciare dei feedback sulle immagini ?

Consegne illimitate in 1 giorno Iscriviti ad Amazon Prime: consegne in 1 giorno senza costi aggiuntivi, accesso anticipato alle Offerte Lampo di Amazon.it e agli eventi di Amazon BuyVIP e spazio di archiviazione per le foto illimitato Di Deva1414 il 14 marzo 2013 Formato: Copertina flessibile Acquisto verificato Che dire....lui mi piace tantissimo...e leggere la sua biografia è stata un po' una scoperta... Il libro mi ha appassionato ed è scritto bene...lo consiglio se siete curiosi di scoprire anche il lato più "umano" di questo grande chef! Questa recensione ti Ã¨ stata utile? SÃ¬ No Invio feedback... Grazie del feedback. 5.0 su 5 stelle Great, easy read 2 ottobre 2016 Di Rebecca Cole - Pubblicato su Amazon.com Formato: Formato Kindle Acquisto verificato I've watched Chef Ramsey since he was on BBC doing Kitchen Nightmares.

I've always seen him as this meticulous and passionate chef, but never thought how he became this larger-than-life character that we see on our TV's. In this book, no subject is off-limits. He is extraordinarily honest about his less than poor and humble beginnings. He talks about the mental, physical, emotional, and verbal abuse the whole family suffered from an alcoholic father. He was born in Glasgow, however, the family moved over and over because the father could never keep a job. He talks about getting his start in the kitchens in England and in France. During the book, I found a new respect for Chef Ramsey. He even goes into the heartache of having his younger brother hooked on heroin. I couldn't put this book down. 5.0 su 5 stelle An Endearing Look Into the Life of a Great Human Being Who Happens to Be a Chef 29 aprile 2014 Di Sunny Rosario - Pubblicato su Amazon.com Formato: Formato Kindle Acquisto verificato I read this book immediately on the heels of reading Marco Pierre White's "The Devil in the KItchen" and the two made a magnificent pair.

You get the gossip from both sides and although I'm very partial due to my giant GR crush, I appreciated Gordon's book so much more. Why? Because he shows his vulnerability as a human being by digging deep into some very serious personal issues. White's book is definitely more about the food except, of course, when he pauses to trash a former colleague or employee or boast he HE was the first of celebrity chefs, not GR or anyone else for that matter. GR devotees see in him the tenderness that comes from being a battered kid hell-bent on escaping his past through food. Yes, the book is ghost-written but it matters not because I can hear Gordon's own voice in my head (swooooon) as I read. The book captures all of his wit and naughty humor and then some. Whether you are a GR fan, a chef or wannabe or just curious about this "squishy-faced" Scotsman we've come to know/love/hate, there is something for you in this book. A quick read with some great photos at end, I was surprised (and a little wistful) when I so quickly reached the last page.

4.0 su 5 stelle Learn more about the man who conquered the culinary world 9 giugno 2013 Di Amazon Customer - Pubblicato su Amazon.com Formato: Formato Kindle Acquisto verificato Like most, I learned of Gordon Ramsay from his television shows. I was intrigued by his style, and overwhelming passion for perfection. He seems to have a keen eye for detail, and high expectations. As with every television series; the drama is high, as the focus is entertainment. I enjoyed the series "Ramsay's Best Restaurant" most, since it seemed genuine, and had limited drama! In any case, I was interested in learning more about Mr. Ramsay, and bought "Roasting in Hell's Kitchen" to get a more accurate depiction of this internationally renowned chef! The content of the book was what I expected, however, I had some difficultly relating to the vernacular (British English, not American English!), and some of the stories lost me as they jumped forward and backward a bit. However, all-in-all, this was a great book, and revealed what I expected; Mr. Ramsay is a talented guy who's hard work has paid off!

I enjoyed learning more about his background and upbringing, as this explains why he is who he is. I'd highly recommend this book to anyone wanting to learn more about the man who conquered the culinary world. P.S. I'd love to see Mr. Ramsay featured on TED talks; he's got a lot of value to share! 5.0 su 5 stelle Great gift for a Ramsay fan. Got it for my wife who doesn't read books or novels often. She read it cover to cover in four days. 23 settembre 2014 Di Chawpped - Pubblicato su Amazon.com Formato: Copertina flessibile Acquisto verificato A strange way to start a review for a book, but I'll start it by saying that I haven't read this book. But I did gift it to my wife as a present. As for it's content, I can say that my wife has only read one or two books since we met. This book was read cover to cover in four days. She's giggle while reading it, and occasionally share some parts aloud with me. So at the end of the day, I can say that she really enjoyed the read.

I'll temper my review with the fact that my wife and I both enjoy the stylized rantings of Mr. Ramsay on his numerous television shows. So I would definintely suggest this as a gift for a Ramsay fan. I'm not sure if it would be great for someone who doesn't know or care about him. 4.0 su 5 stelle Seeing Chef Ramsay in a Different Light 31 marzo 2012 Di Michelle (Michy) Devon - Pubblicato su Amazon.com Formato: Copertina flessibile Acquisto verificato I've enjoyed watching Hell's Kitchen and Kitchen Nightmares for a while now, and always found Chef Ramsey a bit fascinating, if not amusing, so I was not sure what to expect when reading an autobiography. Truth is, I was surprised by how much I enjoyed this memoir of sorts. He's had an interesting life, and this book shares tidbits from his life, in short, bite-sized nuggets of information, that gave me a completely different perspective on the man behind the chef. More interesting to me than that, though, was learning some of the behind the scene drama in the restaurant world.

I guess I'd never really thought about it before, but to learn about what a small world the fine-dining restaurant scene is, not just in England, but apparently, all over. It makes sense that there are only a limited number of brilliant master chefs in the world, those capable of achieving the covered stars and accolades, but I'd never thought of the behind the scenes aspect of it. This book lets the reader in on many of those behind-the-scenes things of some of the most famous establishments. If you're a reader who happens to like the shows Ramsay puts on television, then you're likely to enjoy this book too. It definitely, as the title suggestions, contain some strong language, but if you watch Ramsay, you probably knew to expect that! Gordon Ramsay | Reality TV | Fandom powered by Wikia Edit Gordon Ramsay has appeared in the first season of the British version of Hell's Kitchen and every season of the American version . Ramsay acts as a mentor to a group of chefs who aspire to win the money grand prize and a position as Head Chef at a a well known, fine dining restaurant.

Ramsay became well known for his perfectionist approach to cooking and his volatile temper which was highlighted during the American version as all of the contestants were already experienced chefs, whereas, in the British version, the celebrities did not always have much cooking ability. UK Edit Hell's Kitchen originated in the UK in 2004, created as well as hosted and mentored by Chef Ramsay. The first season recruited British celebrites as contestants, rather than apllicants from the general public. Gordon Ramsay decided it was unacceptable to carry on fronting the UK show after the first series owing to an exclusive contract he had since signed with Channel 4 , preventing him from appearing on the ITV -produced show. Hell's Kitchen was then hosted by several other notable chefs from then on. USA Edit In May 2005, the FOX network introduced Ramsay to American audiences in a U.S. version of Hell's Kitchen produced by Granada Entertainment and A. Smith & Co. The show followed an almost identical format to that of the British version, but the contestants were chefs with experience in the cooking industry, rather than celebrities.

The show proved to be popular enough with audiences in the United States that, in August 2005, shortly following the Season 1 finale, Hell's Kitchen was picked up for a second season. The show is currently in its eighth season. The series showcased Ramsay's culinary perfectionism and infamous short temper. Audiences would frequently see him swearing a number of times at the chefs when they failed to do a satisfactory job during a dinner service. He would often throw inadequate food in the bin, break plates, smash up bad food with his own hands, kick bins and kick chefs out of the kitchen for the rest of dinner service. After a dinner service, Chef Ramsay would ask a losing team or team member to put forward at least two chefs to be eliminated. During an elimination, Ramsay would ask for the named chefs to step forward and explain why they deserve to stay. After deciding which chef would leave, Chef Ramsay would ask them "to take off [your] jacket, and leave Hell's Kitchen". Early Life Edit Ramsay was born in Johnstone, Scotland, and raised in Stratford-upon-Avon, England from the age of 5.

Ramsay's father was, at various times, a swimming pool manager, a welder, and a shopkeeper, and his mother and sister were nurses. Ramsay has described his early life as "hopelessly itinerant", as his family moved constantly due to the aspirations and failures of his father. In 1976, they finally settled in Stratford-upon-Avon where he grew up in the Bishopton area of the town. In past public interviews, Ramsay has declined to describe his father as an alcoholic; however, his autobiography, Humble Pie, describes his early life as being marked by abuse and neglect from this "hard-drinking womanizer". At the age of 16, Ramsay moved out of the family house into a flat in Banbury Career Gordon Ramsay is best known as a famous British chef, but was an aspiring footballer before he entered the food industry. Football Edit Ramsay played football and was first chosen to play under-14 football at age 12. He was chosen to play for Warwickshire. His football career was marked by a number of injuries, causing him to remark later in life, "Perhaps I was doomed when it came to football".

In mid-1984, Ramsay had a trial with Rangers, the club he supported as a boy. He seriously injured his knee, smashing the cartilage during training. Ramsay continued to train and play on the injured knee, tearing a cruciate ligament during a squash game. He never fully recovered from the double injury. Ramsay played two first-team games for Rangers and was signed by the club at the age of 15. He was also scouted by Rangers when playing for Oxford United in the FA Youth Cup. Ramsay played for Oxford United in two non-league matches as a trialist. As seen during the 12th episode of Season 4 of The F Word in 2008, Gordon visited his old stomping grounds at Ibrox, the home playing field of his favourite childhood team, Rangers, and exclaimed, "Home, Sweet Home".

He said, "My dream came true when I was spotted in the mid-80s and I joined the youth team here in Ibrox." He related that one of his fondest memories is playing alongside one of Scotland's football legends, Ally McCoist, who said about Ramsay, "I remember him well and the one thing that never ever will change is that he's a competitive so-and-so and wants to do and be the best that he can." Ramsay recalled that, "the pain of being released on the back of an injury" was only assuaged many years later, "after receiving [his] third Michelin Star", and concluded that, "without the upset at Ibrox, I would not be the chef I am today." Cooking Edit By this time, Ramsay's interest in cooking had already begun, and rather than be known as "the football player with the gammy knee", at age 19, Ramsay paid more serious attention to his culinary education. After weighing his options, Ramsay enrolled at North Oxfordshire Technical College, sponsored by the Rotarians, to study Hotel Management. He describes his decision to enter catering college as "an accident, a complete accident".

In the late 1980s, he worked as a commis chef at the Wroxton House Hotel, then ran the kitchen and 60-seat dining room at the Wickham Arms, until his relationship with the owner's wife made the situation difficult. The relationship remains unclear. Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for the temperamental Marco Pierre White at Harveys. After working at Harveys for two years and ten months, Ramsay, tired of "the rages and the bullying and violence", decided that the way to further advance his career was to study French cuisine. White discouraged Ramsay from taking a job in Paris, instead encouraging him to work for Albert Roux at Le Gavroche in Mayfair. While at Le Gavroche, he met Jean-Claude Breton, now his maître d' at Royal Hospital Road. After working at Le Gavroche for a year, Albert Roux invited Ramsay to work with him at Hotel Diva, a ski resort in the French Alps, as his number two.

From there, Ramsay moved to Paris to work with Guy Savoy and Joël Robuchon, both Michelin-starred chefs. He continued his training in France for three years, before giving in to the physical and mental stress of the kitchens and taking a year to work as a personal chef on the private yacht Idlewild, based in Bermuda. Upon his return to London in 1993, Ramsay was offered the position of head chef at La Tante Claire in Chelsea. Shortly thereafter, Marco White re-entered his life, offering to set him up with a head chef position and 10% share in the Rossmore, owned by White's business partners. The restaurant was renamed Aubergine and went on to win its first Michelin star fourteen months later. In 1997, Aubergine won its second Michelin star. Despite the restaurant's success, a dispute with Ramsay's business owners and Ramsay's dream of running his own restaurant led to his leaving the partnership in 1997. In 1998, Ramsay opened his own restaurant in Chelsea, Gordon Ramsay at Royal Hospital Road, with the help of his father-in-law, Chris Hutcheson.

The restaurant gained its third Michelin star in 2001, making Ramsay the first Scotsman to achieve that feat. From his first restaurant, Ramsay's empire has expanded rapidly, first opening Petrus, where six bankers famously spent over £44,000 on wine during a single meal in 2001, then Amaryllis in Glasgow (which he was later forced to close) and later Gordon Ramsay at Claridge's. Restaurants at the Dubai Creek and Connaught Hotels followed, the latter branded with his protégée, Angela Hartnett |Angela Hartnett's]], name. Ramsay has now begun opening restaurants outside the UK, beginning with Verre in Dubai. Gordon Ramsay at Conrad Tokyo and Cerise by Gordon Ramsay both opened in Tokyo in 2005, and in November, 2006, Gordon Ramsay at the London opened in New York City, winning top newcomer in the city’s coveted Zagat guide, despite mixed reviews from professional critics.[19] In 2007, Ramsay opened his first Irish restaurant, Gordon Ramsay at Powerscourt, at the Ritz-Carlton Hotel in Powerscourt, Co.

Wicklow, Ireland. In May 2008 Ramsay opened his first U.S. west coast restaurant, in Los Angeles, California. Situated in the former Bel-Age hotel on the Sunset Strip in West Hollywood, the hotel has been renovated and re-named The London West Hollywood. Gordon Ramsay is expected to preside over the Savoy Grill of the Savoy Hotel in London once renovations are complete in late 2010. A position of Head Chef at the Savoy Grill was the ultimate prize for the winner of Hell's Kitchen USA 8 . Author Since 1996, Ramsay has written 20 books. Ramsay also contributes a food-and-drink column to The Times' Saturday magazine.

Gordon Ramsay’s Passion For Flavour (1996) Gordon Ramsay’s Passion For Seafood (1999) Gordon Ramsay A Chef For All Seasons (2000) Gordon Ramsay’s Just Desserts (2001) Gordon Ramsay’s Secrets (2003) Gordon Ramsay’s Kitchen Heaven (2004) Gordon Ramsay Makes It Easy (2005) Gordon Ramsay Easy All Year Round (2006) Gordon Ramsay's Sunday Lunch and other recipes from the F word (2006) Humble Pie (2006) (Autobiography) Edit Ramsay's first foray in television was in two fly-on-the-kitchen-wall documentaries: Boiling Point in 1998 and Beyond Boiling Point in 2000. Ramsay appeared on series three of Faking It in 2001 helping the prospective chef, a burger flipper named Ed Devlin, learn the trade. In 2004, Ramsay appeared in two British television series. Ramsay's Kitchen Nightmares aired on Channel 4, and saw the chef troubleshooting failing restaurants over a one week period.

This series ran its fifth season in 2007. Hell's Kitchen was a reality show, which aired on ITV1, and saw Ramsay attempt to train ten British celebrities to be chefs, as they ran a restaurant on Brick Lane which opened to the public for the two-week duration of the show. In May 2005, the FOX network introduced Ramsay to American audiences in a U.S. version of Hell's Kitchen produced by Granada Entertainment and A. Smith & Co. (See above). In addition, Ramsay had also hosted a US version of Kitchen Nightmares which premiered on FOX 19 September 2007. The show's second season aired from September, 2008 to January, 2009; in September, 2008, Fox announced that Kitchen Nightmares would return for a third season which aired from January 2010 to May 2010. His most recent series is a food-based magazine programme titled The F-Word; it launched on Channel 4 on 27 October 2005.

The show is organised around several key, recurring features, notably a brigade competition, a guest cook competition, a food related investigative report and a series-long project of raising animals to be served in the finale. The guest cook (usually a celebrity) prepares a dish of their own choosing and places it in competition against a similar dish submitted by Ramsay. The dishes are judged by diners who are unaware of who cooked which dish and, if the guest wins (as they have on numerous occasions), their dish is served at Ramsay's restaurant. Each series also features a series-long project of raising animals to be used as the main course in the series finale. In the first series of The F-Word, Ramsay mockingly named the turkeys he raised: Antony, Ainsley, Jamie, Delia, Gary and Nigella – all in reference to other famous celebrity chefs. During the second series, Ramsay named the two pigs that he was raising after Trinny Woodall and Susannah Constantine who found the naming highly amusing. In July 2006, Channel 4 announced that it had re-signed Ramsay to an exclusive four-year deal at the network, running until July 2011.

During the third series, Ramsay reared lambs that had been selected from a farm in North Wales and he named them after two Welsh celebrities, Charlotte Church and Gavin Henson. The series became one of the highest rated shows aired on Channel 4 each week. During one episode of The F-Word, Ramsay cooked in Doncaster Prison in Marshgate for its inmates. He was so impressed by the speed at which a prisoner, Kieron Tarff, chopped vegetables that he offered him a job at his restaurant following his release in 2007. On 25 March 2008, according to Australian newspaper The Herald Sun, Ramsay was announced to have started a reality TV show about building a restaurant in Crown Casino Melbourne, Australia. In September 2009, it was reported that Ramsay is set to star in his own animation series, Gordon Ramsay, at Your Service after reaching a deal with Cuppa Coffee Studios. In 2010, Ramsay served as a producer and judge on the U.S version of MasterChef. Business Edit All of Ramsay's business interests (restaurants, media, consultancy) are held in the company Gordon Ramsay Holdings Limited.

Run in partnership with his father-in-law Chris Hutcheson, Ramsay owns a 69% stake valued at £67m. Whereas previous ventures acted as a combined consultant/brand, in November 2006 Ramsay announced plans to create three restaurants in the United States in partnership with private equity firm Blackstone Group, who are refurbishing each of the chosen hotels into five star locations at a cost of £100m per hotel. At an investment of £3m per restaurant for the 10-year lease, all the restaurants offer the chef’s trademark modern European cuisine, and opened in 2006/2007 at: Gordon Ramsay at the London Hotel in Manhattan, New York, October 2006 Gordon Ramsay at the Cielo in Boca Raton, Florida Gordon Ramsay at the London Hotel in West Hollywood, California In late 2006 Gordon Ramsay Holdings purchased three London pubs which he converted into gastropubs.

These are: The Narrow in Limehouse, which opened in March 2007, the Devonshire in Chiswick, which opened in October of that year and The Warrington in Maida Vale, which opened in February 2008. Ramsay acts as a consultant to numerous catering organizations, and was recruited by Singapore Airlines as one of its "International Culinary Panel" consultants. In May 2008 it was confirmed that Ramsay's protégé of 15 years, Marcus Wareing was going solo having opened and operated Pétrus at The Berkeley Hotel on behalf of Gordon Ramsay Holdings since 2003. With the name Pétrus owned by Gordon Ramsay Holdings, industry sources suggested it was likely to transfer to another restaurant in the group with the former La Noisette site identified as the most likely. As of June 2009, Gordon Ramsay Holdings is reported to be in severe financial difficulty after a financial audit by accounting firm KPMG. In April 2010, Jason Atherton, Executive chef of Maze restaurants worldwide resigned to open his own venue in Mayfair.

On the 19th October 2010, the company Gordon Ramsay Holdings Limited has announced that Chris Hutcheson has left his position as CEO of Gordon Ramsay Holdings Ltd. No reason was given for his departure. Personal Life Edit Ramsay married Cayetana Elizabeth Hutcheson (known as Tana), a Montessori-trained schoolteacher, in 1996. The couple have four children: Megan Jane (b. 1998), twins Jack Scott and Holly Anna (b. 2000), and Matilda Elizabeth (b. 2002). Ramsay's father-in-law, Chris Hutcheson, was responsible for the business operations of Ramsay's restaurant empire until October 2010. In 1994 Ramsay accepted a police caution for gross indecency involving him and two other men, both chefs, in the lavatory of a London Underground station. It was stressed to be only "hi jinks" by Ramsay and not sexual. Ramsay stated that the three, who were discovered in the early morning hours, were celebrating and drinking the night before.

In regards to the caution, Ramsay stated that one of his friends was urinating in a sink, another friend was walking around with his trousers by his ankles, and that he himself was urinating in a urinal with his head against the wall, when the station supervisor discovered them. On 15 November 2002, Ramsay was breathalysed, arrested, and charged with driving under the influence of excess alcohol in London. While he remained charged, he was informed by police that the case would be discontinued. In 2007, Ramsay admitted arranging for a biker to steal the reservations book from the Aubergine restaurant in 1998 and blaming the theft on Marco Pierre White, because he suspected Aubergine's owners were planning to offer his job to Pierre White. Ramsay is of above average height, standing at 6 feet 1.5 inches (186.7 cm). On his show Ramsay's Kitchen Nightmares, Ramsay has stated that he is afraid of dancing, especially in front of people. On a later episode, at La Gondola, he decided to "confront his demons" and is seen dancing.

Ramsay also demonstrates the moonwalk dance in the episode of Kitchen Nightmares spotlighting Mama Cherri's Soul Food Shack. He also learns to salsa dance on an episode of the F-Word. Ramsay is left-handed. Charity work Edit Ramsay has been involved in a series of charitable events and organizations. He fulfilled his aim of finishing 10 marathons in ten years by running his 10th consecutive London Marathon on 26 April 2009, sponsoring the Scottish Spina Bifida Association. During March 2005 Ramsay teamed up with Indian chef Madhur Jaffrey to help the VSO, an international development charity group to support its Spice Up Your Life event. The charity hoped to raise £100,000 for VSO’s work in HIV and AIDS in India. The Ramsays were the first couple to become ambassadors for the women's charity Women's Aid in 2005. The couple ran the Flora Families marathon to support Women's Aid.

Gordon Ramsay has been Honorary Patron of the Scottish Spina Bifida Association since 2004, and in 2005 he launched The Gordon Ramsay "Buy a Brick" appeal to help the Scottish Spina Bifida Association raise funds to build a new Family Support Centre and Head Office in Glasgow. In 2006 he launched a new Appeal to help the charity raise the funds required to continue to run the support centre "What's your favourite F Word, Gordon's is Fundraising". In November 2007 Ramsay hosted a St Andrew's Day Gala Dinner at Stirling Castle in aid of the Association and has now made this fundraising Gala Dinner an annual event. Since 2007 the event has raised over £400k for the Association and the 2010 Gala Dinner will be at the Glasgow Science Centre in October. Near death experience Edit In 2008, Ramsay was in Iceland's Westman Islands filming a puffin hunting segment when he lost his footing and fell during a descent of an 85m cliff, landing in the icy water below.

He has said "I thought I was a goner", reaching the surface of the water by removing his heavy boots and waterproof clothing. His film crew, who rescued Ramsay by throwing him a rope, say that he was submerged for at least 45 seconds. During the ordeal he remembers how he felt: "I was panicking and my lungs were filling with water. When I got to the top after getting my boots off I was dazed and my head was totally massive". At first, Ramsay did not want to tell his wife. "I chickened out but she knew something was up. She was upset and extremely pissed off. When I was underwater, all I could think of was Tana and my kids. It wasn't until I was on the plane home I realised what a close call I'd had". Accusations of infidelity Edit In late November 2008, the British tabloid News of the World published a news story wherein Sarah Symonds, author of the book Having An Affair? A Handbook For The Other Woman, claimed to have been involved in a secret affair with Ramsay for a period of seven years. Symonds further alleged that Ramsay had been involved with at least two other women, as well.

Amidst the allegations, the family put off a holiday in Mauritius and Ramsay, initially ignoring the allegations, denied them during a live BBC show cooking demonstration, Good Food Show. An Australian woman has also made similar claims, while Ramsay denies even knowing the woman. Richard Harden, co-publisher of the Harden's Restaurant Guide, speaking to the Evening Standard, concurs "It must damage the package", though publicist Max Clifford disagrees, noting that while the allegations might cause "a lot of aggravation" at home, it wouldn't impact his image and popularity "at all". Pre-prepared meal controversy Edit On 17 April 2009 it was revealed that Ramsay's restaurant, Foxtrot Oscar in Chelsea, West London, used pre-prepared food that was heated up and sold with mark-ups of up to 586%. It was also revealed that three of his gastropubs in London did the same thing. "Gordon Ramsay Holdings operate a kitchen facility in Wandsworth called GR Logistics (which was purchased from Albert Roux)..." the spokesperson said. A spokeswoman for Gordon Ramsay explained, "Gordon Ramsay chefs prepare components of dishes devised and produced to the highest Gordon Ramsay standards.

These are supplied to those kitchens with limited cooking space such as Foxtrot Oscar and Gordon Ramsay's highly-acclaimed pubs, including the Narrow. These are sealed and transported daily in refrigerated vans and all menu dishes are then cooked in the individual kitchens. This is only for the supply of Foxtrot Oscar and the three pubs and allows each establishment to control the consistency and the quality of the food served." Reflecting on the controversy in 2010, Ramsay was unapologetic, stating "When I was working at the Gavroche all those years ago, the duck terrine wasn’t made there. It was made outside, then brought to the restaurant wrapped in plastic. This is standard practice. What on earth was the fuss about?" 90. Gordon Ramsay | Media | The Guardian 90. Gordon Ramsay Ramsay: claimed last year his shows had not behaved cynically.

Photograph: Channel 4 Monday 9 July 2007 18.49 EDT First published on Monday 9 July 2007 18.49 EDT Job: TV chef, restaurant owner Age: 40 New entry Step aside Jamie Oliver, Gordon Ramsay is the new resident chef of the MediaGuardian 100. The TV chef and restaurateur has become one of Channel 4's most important faces with hit shows Gordon Ramsay's Kitchen Nightmares and The F Word. The channel signed him for an exclusive four-year deal last year, worth a reported £5m. Ramsay has also been a hit in the US, with Hell's Kitchen and his Stateside version of Kitchen Nightmares on Fox, which won an Emmy to go with the Bafta it received in the UK. Ramsay hit the big time when he teamed up with award-winning producer Pat Llewellyn, who had previously worked with Jamie Oliver. Until then his TV projects had been limited to fly-on-the-wall documentary Boiling Point and occasional appearances in shows like Faking It, in which he memorably converted a burger flipper into a gourmet chef.

Llewellyn offered Ramsay to the BBC but the corporation turned them down. Six months later, she pitched Kitchen Nightmares to Channel 4 and the pair never looked back. Ramsay's brand is now one of the biggest in the business, with the former Rangers' footballer estimated to be worth £60m. Such is the power of the Ramsay name that his wife Tana - featured on The F Word - landed her own cookery show on UKTV. While Ramsay is in, his rival TV chef Oliver (at number 57 last year), is out. Oliver was featured because of the extraordinary political impact of Jamie's School Dinners. However, that was two years ago and follow-up fare such as Jamie's Chef, in which three rivals competed to run a gastropub, has been lacklustre. "Jamie Oliver was very much a man of the moment," said one panellist. "And that moment has gone." Ramsay said the main focus of his work is now the US, and he opened a restaurant in New York called Gordon Ramsay at the London. It was not to everyone's taste, however.

"Seldom has a conquistador as bellicose as Mr Ramsay landed with such a whisper," said Frank Bruni of the New York Times. Ramsay also presented Hell's Kitchen on ITV1, but he lasted only one series before returning to Channel 4, which appears to be his natural home. His autobiography Humble Pie, published last year, was a best-seller. · To contact the MediaGuardian newsdesk email editor@mediatheguardian.com or phone 020 7239 9857. For all other inquiries please call the main Guardian switchboard on 020 7278 2332. · If you are writing a comment for publication, please mark clearly "for publication".

Question: Which TV chef's 2007 autobiography is entitled 'Humble Pie'?
Answer: Gordon Ramsay